Creamy Moutabel also called Mutabal is part of the Middle East Cuisine is made from Roasted Eggplant. A delicious way to add in your family’s diet aubergine a very healthy but much-disliked vegetable. Serve it as a part of Mezze Platter or for the Tailgating you host next?
Sautikai Kosambari
In continuation with my kakdi/ cucumber love here is the third and last in the series.
Sautikai kosambari as it is made in the south.
This kosambri reminds me of my granny, Ajji made the bestest kosambari and it’s not only me the neighbours also said so. In the Kartik month of the Hindu calendar, every night we had a pooja in the local Hanuman temple called the Kartik. Every evening there was a family hosting the pooja and kosambari and lemonade called Panka in Kannada was distributed.
When it was our turn Ajji came and made this kosambri. I can still remember the flavour of the kosambari and the lemonade that she had made.
This is nowhere close to my memories but unless I try how will I learn?
This kosambri is a must for any festive occasion. You can use moong dal/ green gram dal or chana dal/ Bengal dal. In case you are using channa dal use only ¼ cup for 1 cucumber.
This salad with cucumber is something that is made for all festive occasions in my hometown.
Ingredients:
For the seasoning:
Method:
harini says
Good one with a traditional touch, Archana.
Suma Gandlur says
This is my favorite too and a must on Ram Navami day in Karnataka.
Usha says
Simple yet flavorful kosambari.
Amara says
Simple yet traditional and delicious.
Pavani says
Simple and traditional salad. Looks delicious.
Srivalli says
Another simple and healthy salad..